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Dinner Lab presents “FUNK: The Consumable Wares of HOTPANnyc and Unibroue”

Join us and Dinner Lab on Tuesday, August 18th at a secret location in New York City for a pop-up dinner highlighting Chef KPE’s progressive and eclectic cuisine paired with the Belgian style beers of Unibroue.

Click for Tickets:
Dinner Lab Members  
Non-Dinner Lab Members

About The Menu - The 1960’s was the breaking point for FUNK.  Music began to have attitude, food became soul food, naturalist discovered the “fresh domestic” and the way of living life changed forever! These artifacts inspired this menu, telling a story through the fermented, pickled, foraged, molecular and offal things presented.

The Menu:
“GET UP!”
uni & dehydrated red cabbage | black garlic glaze | horseradish & wild watercress paste
“Soul Food”
green tomatoes | crispy okra & chicharrón | fresh cayenne
“Wild Mollusk”
mussels & fish sauce | fermented carrot Sriracha | toasted coriander
“Aquarian Forest”
pine ash venison | corn pudding | crispy moss | pickled garlic scapes & huitlacoche
“Pheromone”
lambic sorbet & durian fruit custard | Japanese puffed rice & sesame | hokkaido milk froth

1. Blanche de Chambly | 5.0% | Belgian white ale (witbier)
2. Trois Pistoles | 9.0% | abbey style strong dark ale
3. Ephermere Pear | 5.5% | white ale fermented with fresh pears and pear juice

Earlier Event: February 22
HOTPANnyc's Pop-Up Dinner w/ Chef KPE
Later Event: September 20
CORNUCOPIA: AN URBAN FARM DINNER